Q • Friends and I enjoy a neat little place in Edwardsville called Teaspoons Café. Everything is from scratch, including a banana crumb cake. —Claudette Green, Alton
A • She learned to bake in an earlier restaurant and loves their scones. He learned to bake with his mom and loves their lemon bars. They are both veterans and catered their own wedding.
“She” is Becky Nettleton and “he” is her husband, Shane Nettleton, and “they” are the owners of Teaspoons Café, a friendly, casual breakfast and lunch place just north of Interstate 270 in Edwardsville. Breakfast dishes, soups, salads, sandwiches, wraps and baked goods are made fresh in-house. “We chop and cut everything in house every day,” says Shane. (He has a longer spiel, too, just ask him.)
Teaspoons offers a wide selection of loose black, green, white, herbal and exotic teas, each carefully stored and properly brewed. “The tea lovers have found us,” Becky says. “Tea almost outsells coffee here now.”
The Nettletons are especially proud of Teaspoons’ breakfast burrito, a jumble of scrambled eggs and sausage with house-grilled potatoes and homemade green chili sauce. Lunch features fresh sandwiches and salads, especially a seasonal salad with greens, fruit and Teaspoons’ “top secret” homemade poppy seed dressing.
The bakery case is filled with six to eight sweet treats at a time, all made in-house. But things go fast, Becky says. “By closing, sometimes we’re down to almost nothing.” Usually Banana Bread Crumb Cake makes only an occasional appearance, but through mid-October it will be available every day while supplies last.
2125 South Route 157, Edwardsville
Special Request is written by Town and Country resident Alanna Kellogg, author of the online recipe column KitchenParade.com and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.
If you would like to request a recipe, email email@example.com. Include what you like about the dish, your name and where you live.